Vegan Taco Dip: The Super Tasty & Healthy Kind!

Almost every Thursday night we have Vegan Taco Night in our home. My DIY Vegan Taco Dip is a hit among the entire family. I use my homemade taco seasoning mixture in this recipe so if you haven’t tried it yet, I suggest checking it out.

Cook rice according to its directions (I slightly undercook the rice so it will soak up more liquid when its baking).

Spread a layer of refried beans in the bottom of an 8 x 8 quart glass baking dish.

Add the cooked rice on top.

Pit and peel the avocados and place in the food processor or a bowl.

Blend the avocados together with the lime/lemon juice, lime & cilantro essential oils and spread the mixture on top of the cooked rice.

Stir together the Vegenaise or sour cream and the taco seasoning (or mix up in the food processor). Place this mixture over the avocado layer.

Then in the food processor, dice the tomatoes and canned chilies together and put on top of the taco seasoning layer.

Spread black olives on top of tomato and chiles layer.

Finally, top it all off with cheese.

Bake for 30 minutes to one hour, depending on how crisp you want your cheese.

Notes

MAKES 16 APPETIZERS SEVINGS OR 8 DINNER SERVINGS

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